Swine and Cheese

A passion for Pigs and Food

Archive for the ‘cheese’ tag

Tartiflette Savoyarde

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Tartiflette Savoyarde

There are all sorts of slight variations on this simple Savoyarde speciality. I know it may seem slightly odd that I’m promoting this recipe now as it always reminds me of alpine ski fare, but it is just too delicious to confine to the winter months. However as I had some of our delicious, perfectly ripe organic Perl Wen brie (completely unlike those hideous, tasteless rock hard wedges of brie usually found in supermarkets) knocking about in our fridge as well as a huge hunk of our Tamworth bacon (c/o Lola), a little leftover cream and some sad, old King Edward potatoes it seemed to shout tartiflette to me at least. Served al fresco with some Petite Cherie little plum tomatoes, our Fino olive oil, sea salt and basil it made a divine lunch dish. As they say proof is in the pudding and I’ve just had to wrestle away the dish above from my greedy husband who was diving in for thirds!

Some variations on this dish include using white wine, chicory, celeriac, herbs, garlic, various other sorts of cheeses etc. but I like it as follows:

750g potatoes (such as King Edwards, Desiree, Maris Piper) peeled and thickly sliced

200g bacon chunks (or pancetta)

olive oil (preferably Fino)

2 onions sliced

400g Perl Wen brie (or Reblochon) derinded and sliced

284ml double cream

salt and pepper

Par boil the potato slices in boiling, salted water for about 5-10 mins, then drain in a colander and refresh with cold water.

Saute the bacon in a splash of olive oil until crisp and golden. Add the onions and cook for about 10 mins until the onions are soft.

Butter a gratin dish and arrange layers of potato, onion and bacon and cheese, seasoning as you go but don’t add too much salt.

Pour the cream over and bake for 40 mins at 190′C/ fan 170′C/ top of baking oven in Aga until the top is golden and bubbling.

NB. This also works really well using Ardrahan washed rind cows milk cheese, intermittently available from Dukeshill.

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Written by Sarah

April 24th, 2010 at 5:43 pm

Borough Market

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img_1305 On Friday Neale and I visited Borough Market in Southwark, London. We’d been meaning to visit for several years but had never got around to it, we always seemed to be busy just keeping our small food business going. As food producers and foodies we have been to and exhibited at loads of food shows, some good and some not so useful. So in fact we did know about a lot of the food producers at the market but as ever in London there are always businesses that we have never heard of with fabulous produce to sell. At long last we made the trip and were instantly rewarded. The market is open to the public on Thursdays, Fridays and Saturdays. We arrived at 12.20pm on the Friday when the market had just opened and the crowds and general buzz were reminiscent of those wonderful French markets like Arles or Cahors. The crowds seemed to be made up of those just looking and grazing and those who were shopping for their weekend requirements, earnestly searching through piles of wonderfully colourful and wonky vegetables with their baskets brimming with all manner of goodies.

img_13041We loved it all and spent ten minutes with a delightful lady at the Mons cheese counter. We stock all the best British cheeses from small artisan producers at our company Dukeshill such as Montgomery’s Cheddar, Mrs Kirkham’s Lancashire, Barkham Blue to name but a few so we don’t really ever need to buy French cheese. But this lady was so knowledgeable and the cheeses at the peak of perfection that after tasting at least six different types we gave in and bought five cheeses that we hadn’t come across before.

img_13031There were quite a few farm-shop enterprises selling beautiful looking cuts of meat, sausages and bacons produced using whatever breed they happened to stock although I didn’t see Tamworths or Berkshires mentioned anywhere. Perhaps we will be lucky enough to get a pitch at the market one day and be selling our Berkshire and Tamworth products?! Amongst the farm-shop stalls was one called Sillfield Farm whose message I particularly liked and which is one we endorse wholeheartedly at Dukeshill – see below.

If only more of the great British public realised how much care and effort goes into producing the sort of foods available at Borough Market, the quality of the starting materials and the refusal to cut corners, which no supermarket is ever going to replicate despite their claims to have done so, what a wonderful and exciting culinary country Britain could become.

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Written by sarahh7282

May 11th, 2009 at 12:57 pm